Reese's Cake

So I've moved to a new house, with a new kitchen, and a stove that works way better than the one at my last place. And I received a housewarming gift that will benefit the stomachs, if not the waistlines, of all who come in contact with my baking: my very own Kitchenaid stand mixer!

In the moving madness I failed to write about a delicious Devil's Food cake, with a chocolate/almond frosting. However, I'm on another baking adventure tonight, and ready to blog about it. It's a peanut butter chocolate cake with peanut butter frosting!

So I started with the basic cake:

2 1/4 cups flour
2 cups sugar
3 tsp baking powder
1/2 tsp salt
1 stick butter
3/4 cup milk (I'm actually using Silk PureCoconut milk these days. I love it!)
Splash in some vanilla
3 egg

Then I mixed in the secret ingredient. In a separate cup, I melted down 2 squares of unsweetened chocolate, a generous scoop of peanut butter, and the remnants of an opened bag of Reese's baking chips. When that was a gooey, delicious mess, I mixed it into the cake mix, poured it into my pan, and stuck it in the oven.

While the cake was baking, I made one of the best frostings that I have ever made from scratch. This stuff is seriously amazing. I melted one stick of butter, and about 1 cup of peanut butter (in the same container I used to melt the peanut butter chocolate mixture earlier, giving it just a hint of chocolate) and poured that into my bowl. I poured in some powdered sugar (2ish cups) I added a smidge more of the secret ingredient and a splash of the PureCoconut. I let my mixer have at it, and gave it a test once it looked good. It wasn't quite there, so I added a but more powdered sugar, and let the mixer have at it again. It was good to go after that. In fact, damn amazing. Oh man, we're lucky I haven't eaten it all.

But since it is late, and this tyrtle has to get up early for work, there is no time to frost the cake. It'll have to cool over night, and I'll frost it when I take it to dinner tomorrow. Hooray cake! Hooray mixer! Baking is the best, I swear.